The noise must be what I find so fascinating about heated tortilla presses. https://youtube.com/shorts/CBQdR8g8BlU?feature=share
Yay! Home made tortillas! I haven't tried mine again yet. I was going tonight but wasn't up to it, so I fried some polenta (cornmeal mush) topped with Cholula Mexican hot sauce, to go with the chili I made yesterday. @Melody Mc. , did your tortillas contain baking powder? Did you let the dough rest 30 minutes before rolling out? @Dirtmechanic that sounds interesting. But troubling. It makes sense to use a heated press, but mine is not made for that. I suppose it COULD be, but that's not in the instruction.
Tonight it will be salmon patties and leftover spruitjes stamppot (fried). Ice cream for desert. Daniel, that looks tasty to me.
@Daniel W - my recipe for corn tortillas was just masa, water, and a wee pinch of salt. I did have some fails making them larger, but it was worth it. ( I ate the fails.... ) I plan on making them again soon. I doubled the recommended size, but I think I will try 1 1/2 next time. My flour tortillas have baking powder, water and shortening. With my GF I rest the dough for 20 minutes, but the wheat flour one I rest for 30. I did find them thicker with the press, and ended up rolling a little bit anyhow on a couple to get them to 10 inch and thinner. ermmmm.....now I want a burrito again.
Somehow as far away as we live from each other last night the dinner menu was chili, and Mexican food. lots of refried beans on triple decker tortillas lettuce tomatoes taco sauce onions cheese avocado and Mexican crème.
Yesterday I made more raviolli. And Gnudi's with the left over filling. Some raviolli were a beef filling. The rest were spinach and cheese ( I drain and foodprocess LF cottage cheese instead of buying Ricotta). It was a full and fun day, and now have a bag of each in the freezer. Gnudi's are easy and great if anyone hasn't had them. It is basically a naked Raviolli, and takes minutes to prepare. We really enjoy them. Very light and fluffy, and take a sauce really well. My kitchen love is my raviolli maker. I've learned to pre make the fillings and shape them so the that dough doesn't dry out while fussing with the filling. A top sheet of pasta goes on after an egg wash, and then rolled with a rolling pin. And ( as long as I remember to dust my lovely pan with flour first)...viola! These little lovelies fall out. The Gnudis came at the end. https://www.foodnetwork.com/recipes/giada-de-laurentiis/gnudi-recipe-1945521 These were all Wheat free, but Hubby doesn't mind. They're actually much lighter.
Yes they are sprouts, Mel. I cut an “X” in the stem and boil them, chuck them into the mashed potatos, then mash them both together with butter and milk until it is all the right consistency. Great ravioli process report. Very interesting to see. Well done, you.
That is exciting to hear Daniel Do you have a pasta roller? I run my dough through the pasta sheet maker first to get it nice and thin. I've made them many ways over the years ( cutters, cookie cutters etc). This little pan is just a dream. I've never had a ravioli stick. My friend was here for dinner years ago, and liked it so much she ordered one for her Italian friend.
Fusilli pasta with ham blocks, Heinz tomato frito, onions, bell pepper strips and green and yellow garden beans. — Simple but oh, so tasty.
